An Opulent Re-Opening

On July 8, 2013 The Palm Restaurant in Houston re-opened its doors with a newly remodeled restaurant that was lively, elegant, and full to capacity. When we stepped into the restaurant it was buzzing with the same elegance and class that The Palm is known for; our hosts greeted us with warm smiles and escorted us to the private dining room. As we walked through the restaurant several members of the wait staff greeted us also, and moved quickly to serve the customers that were seated in the plush booths and the bar. We noticed a lot of the patrons seemed very comfortable and relaxed, and the ambience of the main dining room made us feel like we were starring in a movie about The Palm Restaurant. That initial impression in my view proves that The Palm stands by their philosophy “treat guests like family, serve great food, and exceed expectations.”

Before the tasting began we were welcomed by Mr. Wally Ganzi who is the “Co-Chairman and third-generation Co-owner of The Palm Restaurants and Palm Restaurants Group (PRG)”and his team. The Palm originally opened their doors in Houston in 1978, and “with our 35th anniversary taking place this year, it just seemed right to reintroduce The Palm in a city that has been so welcoming to us,” said Executive Director James Martin, who was part of the original opening team. The Palm is located at 6100 Westheimer in Houston; their web address is:

The menu tasting exceeded my expectations, we started with seafood appetizers that included: jumbo shrimp cocktails, fried calamari, baked clams casino and clams oregenata, bacon wrapped scallops, and jumbo lumped crab cakes. My favorite in this serving was the calamari which was lightly battered, seasoned, and gently fried; each ring was tender and still had the briny taste from the sea. Our next serving was a medley of salads, starting with the Caesar, then the wedge salad with blue cheese, bacon, cherry tomatoes and crispy onions. Additionally, we were treated to the “Carpaccio of Beef Tenderloin” which is prepared with arugula, lemon, black pepper, and shaved parmigiano reggiano. Last in the appetizer round was the “Beefsteak Tomato Capri”, which was served in slices, with basil and imported mozzarella di bufala.

The main course consisted of a very large, split Nova Scotia lobster, and filet mignon. The meat of the lobster was sweet and very filling; the beef filet was sizzling hot, tender and gently seasoned. I was so full I didn’t finish this meal until the following day and the flavor of the beef was even better than the night before. Finally, I finished this grand tasting with a slice of the key lime pie which is made with key lime custard, graham cracker crust and topped with blueberry compote and whipped cream. The pie had a sweet cream flavor without the tartness of a traditional key lime; however it was not overly sweet which is how I prefer my desserts.

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